Low FODMAP Carrot Consommé
This recipe for low FODMAP Carrot Consommé is very light and simple. All the ingredients are combined at once, simmered and strained. This clear soup makes a great starter at the beginning of a rich meal.
Low FODMAP Serving Size Info: Makes 10 cups (2.4 L); 8 servings
Ingredients:
- 3 quarts (2.8 L ) water
- 4- pounds (1.8 kg) carrots, trimmed, peeled and cut into large chunks
- 1 cup (72 g) chopped leeks, green parts only
- 2- inches (5 cm) fresh ginger, peeled and cut in half lengthwise
- 5 black peppercorns
- 2 whole cloves
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 celery stalk, trimmed and cut into large chunks
- Kosher salt
Preparation:
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Combine all of the ingredients in a large stockpot, cover, bring to a boil over high heat, then adjust heat and simmer for 3 hours. Remove from heat, cool briefly, then carefully pour through a cheesecloth lined fine-mesh strainer into another large pot. Discard vegetables. Taste the consommé and season with salt as desired. Re-heat and serve.
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Consommé can also be cooled and refrigerated in an airtight conatiner for up to 3 days. Reheat on stovetop.
Notes:
Tips
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Carrots: Carrots have been lab tested and deemed low FODMAP by both Monash University and FODMAP Friendly. According to Monash carrots contain no FODMAPs.
- Leeks: The green parts of leeks are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.